One great hostess described her strategy for handling alcoholics when she held a large party. Her strategy was to tell everyone that there would be lots of food, so that the guests would arrive hungry. Then she would have enormous amounts of food ready, knowing that the guests would be ravenous and would eat right away. Then she would serve liquor until she ran out of liquor.  

“The alcoholics will leave in search of a less boring party where the alcohol flows more freely! Then I start serving the liquor again, but to those who can control their drinking!” She would crow, proud of her strategy.

This story shows that, sometimes a good strategy for dealing with problem drinkers is to use their own weaknesses against them.

The problem with serving drinks in a socially responsible manner is that different societies and social groups have different ways of drinking. In Paris, the drinking is heavy and serious, but rarely is a person seen behaving as a sloppy, staggering drunk. The social disapproval carries more weight for some reason. Food and drink are taken in long processes, where meals can last for hours and the wine is sipped for the flavor, not the buzz.

A college drinking party will deteriorate to dangerous levels because drinking games start early and before the crowd has eaten enough fat. The drinking games involve consuming much too much alcohol in a short period of time. These disasters in the making are intended to get willing people drunk as quickly and as spectacularly as possible. The authorities, parents, and the students themselves simply have to stop, or more will die or become seriously damaged from alcohol poisoning. The best strategy for the young would be to start an anti drinking games fad on the lines of the anti smoking movements.

Mix drinks by sticking to the recipes and encourage the guests to appreciate the quality of the drink.

Buy the best that the budget will allow. Then carefully measure the alcohol when serving. Prepare the mixed drinks with measured, not loosely poured amounts of alcohol. Use smaller glasses for serving mixed drinks. Buy a variety of specialty beers and get rid of the huge beer steins. For wine, buy the best that can be afforded, and make a big deal of it. Describe the qualities of the drinks and get the guests to participate by slowing down, tasting and describing the beer, wine and drinks as they sip.

Limit the length of the party and the supply of alcohol.

Another trick is to shut down the party after three hours, then to avoid the giant volumes of liquor. It is better to go with the smaller bottles of hard liquor, a limited amount of beer, and a limited amount of wine.

When guest see whole liters of hard liquor, a case of wine, and a barrel of beer, they will be more inclined to think that the drink should be consumed so as not to waste it! It is easier to let the liquor run out and to end the party at a specific time than to deal with out of control and drunk guests who are expecting for the party to be an “all nighter”.

Forget the calories and bring on the fat!

There is a reason why restaurant and bar appetizers are rich, cheesy and fatty. The fat slows the absorption of alcohol. When serving alcohol, make sure to start first with the rich appetizers and treats, and to keep them coming throughout the party.